Part 1: Ganache Insert
Ingredients
Method- 135g Milk Chocolate
- 90g Dark Chocolate
- 150g Butter
- 75g Eggs
- 60g Egg Yolk
- 45g Granulated Sugar
- Add the chocolates and butter to a bowl. Melt over a bain-marie.
- Add the eggs and sugar. Mix until combined.
- Transfer to demi sphere molds and freeze.
- Unmold the demi spheres and make a ball with 2 demi spheres.
- Freeze until needed.
Part 2: Brioche
Ingredients
Method- 480g Flour T55
- 20g deZaan Crimson Red Cocoa Powder
- 200g Eggs
- 75g Starter Dough
- 20g Yeast Fresh
- 75g Granulated Sugar
- 25g Honey
- 10g Salt
- 50g Milk
- 175g Butter
- In a mixing bowl, add all the ingredients except the butter.
- Mix on 1st speed for 3 minutes.
- Add the butter. Mix on 2nd speed for 30 minutes.
- Rest the dough in the refrigerator overnight.
- Once the dough has rested, weigh it out to 30g balls. Roll out the dough.
- Add the frozen ganache spheres to the center of the brioche.
- Seal the brioche and proof it.
- Egg wash and bake for 3 minutes at 180ºC/356ºF.
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